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Yellow Melon is not the best name in the world for a melon. There are actually many melons that people refer to as a Yellow Melon.

Canary Melons are sometimes referred to loosely as Yellow Melon, as are Cavaillon Melons in France, even though their skin isn't really yellow at all.

Currently, though, Yellow Melon most often refers to melons with bright yellow skin grown in Korea. Given that their real name, "Dua Gan Melons" might not trip off the tongue at Safeway's, you can understand why people have taken to calling these Yellow Melons. Sometimes they are also called Korean Melons, but that isn't a great name either, given that Korea obviously has more than one type of melon -- in 2003, Korea grew almost 240 kilotons of melons of all types. There are actually even many varieties of Yellow Melon grown in Korea.

A typical Korean Yellow Melon is oval shaped and weighs about 1 1/2 pounds (700g.) It has thin, bright yellow skin with white stripes running like ribs from top to bottom. Inside, the sweet, cream-coloured flesh is crunchy, and almost as firm as a Pear. It has a taste somewhat between HoneyDew Melon and what North Americans call cantaloupe (Muskmelon.)

Korean Yellow Melons are also grown now in Hawaii and California.

Choose ones that are heavy for their size. Avoid bruised ones or ones with brown spots. When ripe, they won't give off much aroma.

Cooking Tips
Peels easily. You don't eat the rind. Discard seeds.

Storage
Store in fridge for up to 5 days.

See Also:

Cavaillon Melons

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